CN114727609A - 烘焙甜食 - Google Patents
烘焙甜食 Download PDFInfo
- Publication number
- CN114727609A CN114727609A CN202080082310.6A CN202080082310A CN114727609A CN 114727609 A CN114727609 A CN 114727609A CN 202080082310 A CN202080082310 A CN 202080082310A CN 114727609 A CN114727609 A CN 114727609A
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- Prior art keywords
- baked
- plant extract
- abrep
- baked confectionery
- cake
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明提供包含植物提取物的烘焙甜食,所述植物提取物包含基于所述植物提取物的总重量计>5重量%(wt%)的花色素苷。本发明还提供治疗和/或预防代谢综合征紊乱的方法、或者预防或减少餐后血糖水平升高的方法,其中所述方法包括给有需要的患者服用所述烘焙甜食。在一个实施方案中,所述植物提取物是富含花色素苷的黑稻提取物粉末(ABREP),并且烘焙甜食是ABREP强化的蛋糕。
Description
技术领域
本发明涉及烘焙甜食,特别是包含花色素苷的烘焙甜食。
背景技术
鉴于许多食物类型中的高糖含量,存在许多健康问题。例如,糖尿病是一种日益增长的健康问题,并且正在影响全世界的许多人。因此,必须严密监控许多患有糖尿病或其它代谢综合征的人的食物摄取,并且因此患有糖尿病或其它代谢综合征的那些人通常不食用糖含量高的食物。
因此,需要减少与食用糖含量高的食物有关的健康隐患。
发明内容
本发明力图解决这些问题,和/或力图提供改进的烘焙甜食。
根据第一方面,本发明提供包含植物提取物的烘焙甜食,所述植物提取物包含基于所述植物提取物的总重量计≥5重量%(wt%)的花色素苷。
特别地,在烘焙所述烘焙甜食之前,所述烘焙甜食可包含基于糊状物的总重量计0.1-35重量%的植物提取物。甚至更特别地,在烘焙所述烘焙甜食之前,所述烘焙甜食可包含基于糊状物的总重量计1-35重量%或0.1-30重量%的植物提取物。
根据特别的方面,在烘焙所述烘焙甜食之前,所述烘焙甜食可包含基于糊状物的总重量计0.005-30重量%的花色素苷。
植物提取物可为包含花色素苷的任意合适的植物提取物,并且可来自或者可衍生自任意合适的源。例如,植物提取物可来自或者可衍生自:浆果、水果、坚果、蔬菜、谷物、豆类、或它们的组合。特别地,植物提取物可衍生自谷物。甚至更特别地,植物提取物可为谷类提取物。
包含花色素苷的植物提取物可为任意合适的形式。例如,植物提取物可为干粉形式。
根据第二方面,所述烘焙甜用作药物。
根据另一方面,本发明提供根据第一方面的烘焙甜食在制备用于预防或减少餐后血糖水平升高的组合物中的用途。
本发明还提供根据第一方面的烘焙甜食在制备用于治疗和/或预防代谢综合征紊乱的组合物中的用途。
本发明还提供如上所述的包含花色素苷的烘焙甜食,其用于预防或降低餐后血糖水平升高、和/或用于治疗和/或预防代谢综合征紊乱。
根据另一方面,本发明提供预防或减少餐后血糖水平升高的方法,所述方法包括给有需要的患者服用根据第一方面的烘焙甜食。
还提供治疗和/或预防代谢综合征紊乱的方法,所述方法包括给有需要的患者服用根据第一方面的烘焙甜食。
附图说明
为了可以充分地理解并且容易地实施本发明,现在将仅通过非限制性实施例的方式来描述示例性实施方案,该描述参考所附说明性附图。在附图中:
图1示出在ABREP强化的蛋糕的体外消化期间的葡萄糖释放,其中浓度表示为mg葡萄糖/ml消化液;
图2示出在ABREP强化的蛋糕的体外消化期间的果糖释放,其中浓度表示为mg果糖/ml消化液;
图3示出在ABREP强化的蛋糕的体外消化期间的总糖释放,其中浓度表示为mg糖/ml消化液。将糖释放计算为葡萄糖释放和果糖释放的总和;并且
图4示出ABREP强化的蛋糕基于羟基自由基清除测定的抗坏血酸当量值。具有不同上标小写字母的值是统计学显著的(p<0.05)。
具体实施方式
如上文所解释的,需要可以被安全食用,特别是被患有糖尿病和/或代谢综合征紊乱的那些人安全食用的改进的烘焙甜食。
总体而言,本发明提供在食用时能够使体内糖释放和脂肪消化缓慢的烘焙甜食。特别地,包含花色素苷的烘焙甜食能够使淀粉、蔗糖和脂肪消化的速率减小,因此能够改善高的血糖水平和甘油三酯水平。此外,无需减少糖,这防止由于烘焙甜食中糖的减少而造成的任意感官退化。因此,此类烘焙甜食的确对于糖尿病前期/糖尿病患者和患有代谢综合征的人特别有用,因为此类人能够在不损害他们健康的情况下享用甜味。
根据第一方面,本发明提供包含植物提取物的烘焙甜食,所述植物提取物包含基于植物提取物的总重量计≥5重量%(wt%)的花色素苷。
为了本发明的目的,烘焙甜食被定义为富含糖的或者通常是甜味的烘烤食品。例如,烘焙甜食可包括但不限于蛋糕、酥皮糕点、饼干。特别地,所述蛋糕、酥皮糕点和饼干还进一步包括但不限于果仁巧克力饼干、曲奇、牛奶冻、慕斯、奶油、薄脆饼干、丹麦酥皮饼(Danish)、甜卷(sweet roll)、薄煎饼、馅饼、比萨饼皮、华夫饼、甜甜圈、司康饼等。甚至更特别地,烘焙甜食包括了包含面粉作为主要成分之一的甜味食品。
包含花色素苷的植物提取物可为包含花色素苷的任意合适的植物提取物。植物提取物可来自或者可衍生自任意合适的源。例如,植物提取物可来自或者可衍生自:浆果、水果、坚果、蔬菜、谷物、豆类、或它们的组合。特别地,植物提取物可来自但不限于黑稻、越橘、黑加仑子(blackcurrent)、黑枸杞、北美沙果(chokeberry)、桑葚、蔓越橘、紫薯、紫玉米、黑玉米、紫甘蓝、黑高粱、紫小麦、黑小麦、红扁豆、红芸豆、或它们的组合。根据特别的方面,植物提取物可衍生自谷物。例如,植物提取物可为谷类提取物。甚至更特别地,植物提取物可衍生自黑稻。
包含花色素苷的植物提取物可为任意合适的形式。例如,植物提取物可为粉末形式。特别地,植物提取物可为干粉形式。
包含花色素苷的植物提取物可包含基于植物提取物的总重量计≥5重量%(wt%)的花色素苷。特别地,植物提取物可包含基于植物提取物的总重量计10-50重量%的花色素苷。例如,植物提取物可包含12-48重量%、15-45重量%、18-42重量%、20-40重量%、22-38重量%、25-35重量%、27-32重量%、28-30重量%。甚至更特别地,植物提取物可包含基于植物提取物的总重量计15-30重量%的花色素苷。
在烘焙所述烘焙甜食之前,所述烘焙甜食可包含基于糊状物的总重量计0.1-35重量%的植物提取物。例如,在烘焙所述烘焙甜食之前,烘焙甜食可包含基于糊状物的总重量计0.5-35重量%、1-35重量%、5-30重量%、7-28重量%、10-25重量%、12-22重量%、15-20重量%、17-18重量%的植物提取物。特别地,在烘焙所述烘焙甜食之前,烘焙甜食可包含基于糊状物的总重量计0.5-20重量%的植物提取物。甚至更特别地,在烘焙所述烘焙甜食之前,烘焙甜食可包含基于糊状物的总重量计1-10重量%的植物提取物。
在烘焙所述烘焙甜食之前,烘焙甜食可包含基于糊状物的总重量计0.005-30重量%的花色素苷。例如,在烘焙所述烘焙甜食之前,烘焙甜食可包含基于糊状物的总重量计0.01-28重量%、0.05-25重量%、0.1-22重量%、0.5-20重量%、1-18重量%、5-15重量%、7-12重量%、10-11重量%的花色素苷。特别地,在烘焙所述烘焙甜食之前,烘焙甜食可包含基于糊状物的总重量计0.025-5重量%的花色素苷。
根据特别的方面,该糊状物可包含用于制备烘焙甜食的面粉。
植物提取物中的活性成分,即植物提取物中所包含的花色素苷对消化酶具有抑制作用。该消化酶可为但不限于α-葡萄糖苷酶、蔗糖酶、脂肪酶、或它们的组合。取决于酶,抑制的机制可为竞争性的或者非竞争性的。
特别地,对于竞争性抑制,花色素苷被认为是底物的结构类似物,并且是抑制剂。因此,抑制剂与底物竞争结合至活性位点。当该花色素苷占据该活性位点时,则形成了酶-抑制剂复合物,并且该酶不会反应。例如,花色素苷被认为是蔗糖的结构类似物,并且因此与蔗糖竞争在蔗糖酶上的相同活性结合位点。由于这种竞争,则减慢了蔗糖向葡萄糖和果糖的转化速率。这导致在食用时从烘焙甜食的葡萄糖和果糖更慢的释放。因此,葡萄糖以更慢的速率进入血流,这有助于使糖激增减弱,否则人们将在食用不具有花色素苷的烘焙甜食时经受所述糖激增。通过这种方式,将花色素苷加入到烘焙甜食中将有助于使这种甜味放纵对于糖尿病患者而言变得更健康,而不必通过避免在烘焙甜食中包含糖或者用其它甜味剂代替糖而在味道上妥协。
在烘焙甜食中所包含的花色素苷还持续表现出作为抑制剂的功效,以及在制备烘焙甜食时在经受烘焙过程之后的抗氧化活性。
可通过任意合适的方法制备烘焙甜食。特别地,可通过它的通常制备方法与将包含花色素苷的植物提取物添加至面粉混合物中的额外步骤一起来制备烘焙甜食。
本发明还提供用作药物的如上所述的烘焙甜食。
根据另一方面,本发明提供根据第一方面的烘焙甜食在制备用于预防或减少餐后血糖水平升高的组合物中的用途。
如上文所解释的,花色素苷有助于减缓从烘焙甜食中的葡萄糖释放和脂质消化,因此控制血脂水平以及改善高的血糖水平和甘油三酯水平,特别是在患有糖尿病和/或代谢综合征的人中。
本发明还提供根据第一方面的烘焙甜食在制备用于治疗和/或预防代谢综合征紊乱的组合物中的用途。
本发明还提供用于预防或减少餐后血糖水平升高的如上所述的包含花色素苷的烘焙甜食。还提供用于治疗和/或预防代谢综合征紊乱的如上所述的烘焙甜食。
根据另一方面,本发明提供预防或减少餐后血糖水平升高的方法,所述方法包括给有需要的患者服用根据第一方面的烘焙甜食。
还提供治疗和/或预防代谢综合征紊乱的方法,所述方法包括给有需要的患者服用根据第一方面的烘焙甜食。
现在已经大致描述了本发明,通过参考以下实施方案将更容易理解本发明,以下实施方案通过说明的方式提供,而不意在限制本发明。
实施例
1.富含花色素苷的烘焙甜食的制备
研究了三种模型体系——蛋糕、华夫饼和曲奇。
对于蛋糕,通过将富含花色素苷的黑稻提取物粉末(ABREP)以每100g面粉中0.25g、0.50g、1.00g和2.00g的浓度加入到面粉中,制备花色素苷强化的面粉。通过将75g的黄油与75g的糖混合5分钟,然后混入75g的蛋和50g的水以及3g的白醋,制备蛋糕糊状物。然后,将100g的花色素苷强化的面粉与4.5g的发酵粉和0.5g的盐一起添加至糊状物中,并且搅拌至均匀。将该蛋糕在烘箱中在170℃下烘焙35分钟。在烘焙之后,在冷却架上将新鲜烘焙的蛋糕冷却至室温。
对于曲奇,使用葵花油(240g)、水(228mL)、糖(360g)、碳酸氢钠(6g)、碳酸氢铵(12g)和氯化钠(12g)在混合器中以低速混合5分钟来制备它们。然后,添加小麦粉(1200g)和发酵粉(3.6g),并且继续混合另外的4分钟,以制备曲奇生面团。两种浓度的ABREP都与小麦粉和发酵粉预先混合,然后与其余的其它成分混合。以小麦粉重量的2重量%和4重量%两种浓度,添加ABREP。允许曲奇生面团在室温下静置,然后被压片至3mm厚,并且使用~40mm的曲奇切割器将其切成矩形形状。
对于华夫饼,使用256g的面粉、50g的糖、16g的发酵粉、5.69g的盐、107g的蛋、245g的奶、85g的黄油和2g的香草香精来制备它们。ABREP与小麦粉和发酵粉预先混合。以面粉重量的4重量%、8重量%和16重量%的浓度水平添加ABREP。将华夫饼糊状物混合均匀,并且在华夫饼制备器中烘焙10分钟。
2.烘焙甜食的品质和感官分析
所制备的配制物不应当显著地影响不具有花色素苷的常规烘焙甜食的糊状物/生面团的物理性质,特别是质构和口感。在烘焙前,测量所述蛋糕糊状物和华夫饼糊状物以及曲奇生面团的物理特性,包括pH和比重。测量所述烘焙甜食的物理特性,包括比容、含湿量、水活度、pH和质构特性。进行成品的感官特性分析。
3.烘焙甜食中的花色素苷的热稳定性
使用高效液相色谱(HPLC)对烘焙之后烘焙甜食中的花色素苷的保留进行量化。首先,通过将5g的如上所制备的蛋糕、华夫饼和曲奇的冻干样品放置在100ml的容量瓶中并且用50%的氯仿(v/v)加满来去除脂质。每5分钟振荡一次容量瓶,持续1小时。使用布氏漏斗经由真空抽吸通过Whatman1号滤纸过滤溶液,以分离液体部分。收集剩余的固体,并且放置在离心管中,以用10mL的酸化甲醇(0.01体积%的三氟乙酸(TFA)的甲醇溶液)浸渍30min,同时以200rpm使用定轨振荡器。除了使用0.01体积%的TFA的甲醇溶液作为替代之外,根据Sui,Yap&Zhou(2014)的方法进行样品提取。
在Shimadzu HPLC系统(Shimadzu,日本东京)上使用了C18分析柱(100×2.1mm,内径2.7μm;Waters,爱尔兰韦克斯福德)。流动相A由0.1体积%的甲酸的MilliQ水溶液组成,而流动相B由100%乙腈组成。流速为0.5mL/分钟。梯度程序如下:0%的B持续5分钟、20分钟内10%的B、40分钟内13%的B、44分钟内20%的B、50分钟内25%的B、55分钟内100%的B和60分钟内0%的B。在HPLC分析之前,首先使样品经0.22μm NYLON过滤器(赛默飞世尔科技,美国)和随后的0.20μm Phenex Syringe过滤器(Phenomenex Co.,美国)处理。进样体积为10μl,并且烘箱温度保持在30℃。通过在520nm处的一致保留时间来识别峰。溶解于5%甲酸中的矢车菊素-3-葡萄糖苷和芍药素-3-葡萄糖苷用作标准品。通过10mg/L至100mg/L的每种标准品的一系列标准溶液来绘制标准曲线。
可替代地,使用pH差分法估计花色素苷的量。它利用了花色素苷在pH 1和pH 4.5处的不同吸光能力。样品首先用酸化的去离子水(5体积%,甲酸)稀释10倍,并且用pH 1或pH 4.5的缓冲液进一步稀释20倍。使用分光光度计(UV-1800,Shimadzu Corporation,日本京都)在520nm和700nm处测量吸光度。
4.烘焙甜食的抗氧化活性
使用[2,2-连氮基-二-(3-乙基苯并噻唑啉-6-磺酸)](ABTS)通过羟基自由基测定和/或氧自由基吸收能力测定(ORAC)来测量所提取的样品(与上文3中所获得的那些相同)的抗氧化能力。ABTS是电子转移测定而ORAC是基于氢原子转移反应,从而证明抗氧化机制,而羟基自由基测定通过靶向它的金属螯合功能来观测样品的抗氧化能力。
5.烘焙甜食的体外消化
根据具有调整的INFOGEST标准化体外消化方案(Minekus et al.,2014)进行体外消化。根据Minekus et al(2014)的方案来测量α-淀粉酶、胃蛋白酶和胰液素在消化液中的活性,同时根据由Manners(1979)和Auricchio,Dahlqvist,Semenza(1963)的报告外推的计算值来测定α-葡萄糖苷酶(AGH)和蔗糖酶的使用量。根据表1中所示出的配方来制备唾液模拟液(SSF)、胃液(SGF)和肠液(SIF)的电解质溶液。
表1:模拟消化液的配方
用ABREP强化的蛋糕、曲奇和华夫饼经受口腔消化、胃消化和肠消化,以研究在肠期中花色素苷对葡萄糖释放和AGH、蔗糖酶和脂肪酶的活性的影响。用含有12.5mg的α-淀粉酶的1000μL的SSF电解质溶液使口腔期开始。用6.25μL的0.3M CaCl2将pH调节至7.0。将这种模拟唾液混合物与750mg的捣碎的新鲜蛋糕混合2分钟。然后,添加80μL的1M HCL和1.25μL的0.3M CaCl2,以将该混合物的pH调节至3.0。然后,将具有19.88mg的胃蛋白酶的2275μL的SGF电解质溶液添加至该混合物中。在37℃下,在以300rpm持续搅拌的情况下进行模拟胃消化2h。用保鲜膜将烧杯封口以防止蒸发。最后,添加10μL的0.3M CaCl2、62.5μL的NaOH和605μL的去离子水,以将该混合物的pH调节至7.0。然后,添加10.34mg的胰液素、6.8mg的蔗糖酶和456.8μL的AGH以及4000μL的模拟肠液。还添加胆汁盐(44.2mg),以辅助脂肪消化。在模拟肠消化期间,在前30分钟的第0分钟、第1分钟、第2分钟、第4分钟、第8分钟、第16分钟和第30分钟时,取出400μL的食糜(digesta)样品,然后在其余的肠期改变为每15分钟取样。在进入肠期2h至4h当葡萄糖释放达到稳定阶段时,终止反应。
6.使用HPLC对食糜中的糖含量的量化
将在肠消化期间所抽取的食糜样品在20℃下以8000×g离心10分钟,以去除沉淀物。将上清液的等分部分(300μl)与450μl的50体积%乙醇混合。在定轨振荡器上以200rpm振荡混合物15分钟。将样品在20℃下以8000×g再次离心10分钟。此后,使用具有提取歧管(Waters Corporation,美国马萨诸塞州)的安捷伦Captive ND lipid滤柱(安捷伦科技,美国加州)在15”hg下进行固相提取(SPE),以去除所述样品中的蛋白质和脂质。首先用3mL的乙腈预备该滤柱,然后使该样品通过该滤柱。在HPLC分析之前,滤液被收集,并且通过0.45μM PTFE过滤器过滤。
对于在所述食糜中的单糖和二糖的测定,使样品经受RID-HPLC分析。使用ShodexAsahipak NH2P-50-4E(4.6×250mm)柱(Showa Denko K.K,日本东京),以75%ACN和25%去离子水作为它的洗脱液在30℃下等度流速为1.0mL/分钟。
7.使用光谱法对糖释放的量化
可替代地,使用来自Megazyme(爱尔兰威克洛)的葡萄糖氧化酶和过氧化物酶(GOPOD)试剂盒(在510nm处记录的吸光度值)或者葡萄糖-果糖测定试剂盒(在340nm处记录的吸光度值)来测量所述食糜样品中的葡萄糖含量。
8.α-葡萄糖苷酶(AGH)和蔗糖酶的抑制
AGH和蔗糖酶抑制测定调整自Takacs et al(2017)。基于上文所制备的蛋糕样品,使用公式1计算抑制。
9.脂肪酶的抑制
如下研究脂肪酶抑制活性。首先,在所述肠期的时间0时,取出在体外消化期间所收集的2mL的食糜样品,并且将其与等体积的4-甲基伞形酮油酸酯(4-methylumbelliferryl oleate)组合。然后,在体外消化的前半小时的0分钟、1分钟、2分钟、4分钟、8分钟、16分钟、30分钟的时间点处,均取出300μl的样品,然后每30分钟取出一次。将该样品与300μl的柠檬酸钠混合,以停止酶促反应。
在抑制分析期间,使用荧光微孔板检测仪(BioTek Instruments.,美国佛蒙特)在320nm的波长和450nm的发射波长下测量由脂肪酶释放的4-甲基伞形酮。使用公式1来计算脂肪酶活性的抑制百分比。
10.体外消化的速率
根据一级动力学对结果建模,以显示ABREP强化的蛋糕的消化性能。
根据公式2建模。
其中P0、Pt、Pf分别是在0分钟、t分钟和120分钟的时间的食糜中葡萄糖或果糖的浓度(mg/mL);ki是以分钟-1为单位的消化速率;t是时间(分钟)。该公式使用GraphPad prism(GraphPad Software,美国加州)的线性最小二乘拟合函数来建模。
11.体外预测的血糖指数(pGI)
通过将对于肠期(0-180min)曲奇样品的曲线下面积除以参考食品(白面包)的曲线下面积来得到水解指数(HI)。然后,通过使用公式GI=0.549HI+39.71来获得烘焙甜食的GI。
结果:
ABREP强化的蛋糕的物理特性和品质特性
除了颜色之外,ABREP强化的蛋糕的物理特性与对照无区别。因此,这证明了ABREP,一种谷物,可以融入蛋糕基质中,而不会干扰蛋糕的物理性质。对ABREP强化的华夫饼和曲奇进行类似的观测。
表2进一步提供了ABREP强化的蛋糕的物理特性,从而表明,与对照相比,ABREP强化的蛋糕未显示出非常不同的性质。
表2:ABREP强化的蛋糕的特性
ABREP强化的蛋糕的体外消化期间的糖释放
糖尿病的特征在于高水平的空腹血糖,并且当葡萄糖持续保持在高水平时会使其恶化。受损的葡萄糖调节是空腹血糖大于6.1mmol/L的表现,并且不能像非糖尿病情况一样快速地减少口服葡萄糖负荷。这是由于长期暴露于高葡萄糖水平,这也可以导致血管并发症。
在静态体外模型中进行这种抑制测定,以更准确表示在人体中可能的抑制作用。在体外消化期间,检测到四种类型的糖:葡萄糖、果糖、蔗糖和麦芽糖。蔗糖来自蛋糕成分,并且在由蔗糖酶消化之后分解形成果糖和葡萄糖。麦芽糖来自淀粉的分解,并且进一步分解为它的葡萄糖亚单元。
对于葡萄糖和果糖的释放,全部样品都具有类似的上升趋势。葡萄糖的释放来自蔗糖和淀粉的分解。果糖的释放来自蔗糖的分解。如图1、图2和图3中所示,与用ABREP强化的那些蛋糕相比,对照蛋糕具有更大的葡萄糖、果糖和总游离糖的释放。
更具体地,当用0.25%、0.50%、1.00%和2.00%的ABREP强化蛋糕时,葡萄糖释放的量在120分钟的肠消化结束时减少了36.27%、43.44%、49.49%和64.25%。当用0.25%、0.50%、1.00%和2.00%的ABREP强化蛋糕时,果糖释放的量在120分钟的肠消化结束时减少了41.47%、48.05%、53.61%和67.16%。当用0.25%、0.50%、1.00%和2.00%的ABREP强化蛋糕时,总糖释放的量在120分钟的肠消化结束时减少69.49%、72.92%、75.82%和82.88%。
因此,糖释放的总量随着ABREP的加入而显著减少。对于ABREP强化的华夫饼和曲奇的体外消化,观测到类似的观测结果。观测到的是,当以面粉重量的4重量%添加ABREP时,曲奇的预测GI从79.43减少至68.01。
体外消化的速率
消化特性的数学建模允许消化速率之间的定量比较。使用所述数学模型公式2,ki是以分钟-1表示的回归速率系数,其代表消化速率。表3中示出ki回归速率系数值,以量化ABREP对蔗糖酶作用的影响。
表3:代表ABREP对蔗糖酶作用的影响的消化速率参数
在表3中,具有不同上标小写字母的值是统计学显著的(p<0.05)。
由于对照蛋糕的ki值远高于所述样品,因此将它从统计分析中去除以防止结果偏移。从表3中可以看出,对照(0.143分钟-1)的消化速率快得多,并且对于0.25%的ABREP强化的蛋糕(0.050分钟-1),消化速率显著下降,并且用0.50%(0.035分钟-1)、1.00%(0.034分钟-1)和2.00%(0.031分钟-1)的ABREP强化的那些的消化速率进一步下降。基于统计分析,0.50%ABREP蛋糕、1.00%ABREP蛋糕和2.00%ABREP蛋糕的消化速率(ki)显著慢于含0.25%ABREP蛋糕。与对照蛋糕相比,在2%的ABREP强化下,蔗糖酶对蔗糖的消化速率降低了高达4.6倍。
表4:代表ABREP对AGH作用的影响的消化速率参数
在表4中,具有不同上标小写字母的值是统计学显著的(p<0.05)。
类似地,表4中示出AGH的消化速率。1.00%ABREP蛋糕和2.00%ABREP蛋糕的AGH消化速率显著慢于对照,而0.25%ABREP蛋糕和0.50%ABREP蛋糕具有与对照更类似的消化速率。在2.00%ABREP强化下,AGH对淀粉的消化速率降低高达2.5倍。
针对AGH和蔗糖酶的抑制
混合的抑制模型被用来解释所观测到的花色素苷抑制的趋势。α值显示了机制,在α为1时,底物与酶的结合不变。在α的值大于1时,抑制剂能够进行竞争性抑制,而在α的值更接近0时,则正好相反。Ki抑制值和Km常数值表征了酶对底物的结合亲和力。小的Ki/Km值代表对底物的更大亲和力,而大的Ki/Km值代表酶对底物的更低亲和力。
表5:ABREP蛋糕针对蔗糖酶的抑制参数:代表ABREP对AGH作用的影响的消化速率参数
在表5中,具有不同上标小写字母的值在列之间是统计学显著的(p<0.05)。
在抑制AGH和蔗糖酶反应的方面,ABREP蛋糕显示出剂量依赖性的增加(表5)。从α值可以看出,对照蛋糕不影响酶与底物的结合,而ABREP强化的蛋糕对AGH和蔗糖酶两者都显示出与底物的竞争性抑制。当与ABREP强化的样品相比时,对照具有显著更低的Km值,而这显示出所述0.00%蛋糕对蔗糖酶具有高的结合亲和力,而所述ABREP蛋糕由于它们对蔗糖酶的抑制性质而具有更小的结合亲和力。
表6:ABREP蛋糕针对AGH的抑制参数:代表ABREP对AGH的影响的消化速率参数
在抑制AGH反应的方面,ABREP蛋糕显示出剂量依赖性的增加(表6)。在结合亲和力(即,α值)方面,ABREP蛋糕与对照不是显著不同。与对照蛋糕类似,ABREP蛋糕也显示出AGH与淀粉结合的微弱变化。由混合模型抑制公式计算的抑制常数Ki显示出对照对底物不具有抑制作用。
阿卡波糖抑制活性
阿卡波糖是一种对碳水化合物酶进行作用的抗糖尿病药品。起始剂量为25mg,每天3次,但根据患者的血糖水平,必须增加至50-100mg,每天3次。
所述ABREP强化的蛋糕的抑制作用表示为每100g蛋糕的阿卡波糖当量值,以便容易比较抑制作用(表7)。
表7:ABREP样品的阿卡波糖当量值
在表7中,具有不同上标小写字母的值在不同浓度组之间是统计学显著的(p<0.05)。
与对消化速率的影响类似,ABREP强化的蛋糕在抑制蔗糖酶方面比抑制AGH更有效。对于针对蔗糖酶的抑制作用,在抑制值中存在明显的剂量依赖性的增加。然而,不同的ABREP浓度在它们的AGH抑制值方面无显著差异。这可能是因为阿卡波糖是如此强的AGH抑制剂(由低IC50值所示),以至于在表示为阿卡波糖当量值时ABREP强化的蛋糕显示为弱的AGH抑制剂。
脂肪酶抑制
奥利司他针对脂肪酶的IC50为23.07±3.52μg/ml。文献中的奥利司他IC50值为0.057μg/mL至0.3μg/mL。然而,这高度取决于所进行的抑制测定和实验条件。现有技术在体外测定中使用纯胰脂肪酶,而在本申请中,在模拟人类消化的体外设置中使用含有胰液素的脂肪酶。不同结果是由于用于测试反应的比色化合物不同,其中一种使用4-甲基伞形酮油酸酯,而另一种使用对硝基苯丁酸酯。奥利司他抑制测定在静态体外条件下进行,模拟人体并且造成与现有技术相比更高的IC50值。
如表8中所示,ABREP强化的蛋糕显示出对脂肪酶的剂量依赖性的抑制作用。奥利司他是一种向患有许多慢性病同时肥胖的患者推荐的药品。肥胖症导致其它并发症,并且可以使代谢综合征状况恶化。奥利司他的推荐剂量为120mg,并且可以造成副作用例如腹痛、油性粪便和呕吐。除了所提及的副作用之外,主要的有害副作用之一是阻止脂溶性维生素的吸收。
表8:ABREP蛋糕的奥利司他当量值
在表8中,具有不同上标小写字母的值在不同浓度组之间是统计学显著的(p<0.05)。
可以看出,ABREP强化的蛋糕可能是一种用于抑制脂肪酶的更好的具有更少的副作用的方法,其已经显示对维生素的吸收有影响。
由上文可以看出,ABREP的添加减小了糖的消化速率和消化酶的抑制。在2%ABREP的强化时,由蔗糖酶对蔗糖的消化速率可降少高达4.6倍。ABREP显示出针对蔗糖酶和脂肪酶的抑制作用。对脂肪酶的抑制作用可为剂量依赖性的,其中与0.25%ABREP的强化相比,2%ABREP强化的蛋糕可具有高3.8倍的抑制值。因此,ABREP蛋糕可以是减少糖和脂质消化的好方法。
抗氧化活性
基于羟基自由基清除测定,高的抗坏血酸当量值表明ABREP强化的蛋糕可以是强的羟基自由基清除剂,并且结果显示出剂量依赖性的增加(图4)。基于ABTS测试和ORAC测试,对ABREP强化的华夫饼和曲奇进行类似的观测。
尽管前述描述已经描述了示例性实施方案,但本领域技术人员将理解的是,在不背离本发明的情况下可做出许多变化。
参考文献
Sui et al,Food Chemistry,2014,163:163-170;
Takacs,I.,et al,Acta.Biol.Hung.,2017,68(2):127-136;
Minekus,M.,et al,Food&Function,2014,5(6):1113-1124;
Manners,Polysaccharides in food,1979,75-91;和
Auricchio,Dahlqvist,Semenza,Biochimica et biophysica acta,1963,73:582。
Claims (15)
1.包含植物提取物的烘焙甜食,所述植物提取物包含基于所述植物提取物的总重量计≥5重量%(wt%)的花色素苷。
2.根据权利要求1所述的烘焙甜食,其中在烘焙所述烘焙甜食之前,所述烘焙甜食包含基于糊状物的总重量计0.1-35重量%的植物提取物。
3.根据权利要求1或2所述的烘焙甜食,其中在烘焙所述烘焙甜食之前,所述烘焙甜食包含基于糊状物的总重量计1-35重量%的植物提取物。
4.根据权利要求1或2所述的烘焙甜食,其中在烘焙所述烘焙甜食之前,所述烘焙甜食包含基于糊状物的总重量计0.1-30重量%的植物提取物。
5.根据前述权利要求中的任意一项所述的烘焙甜食,其中所述烘焙甜食包含基于所述烘焙甜食的总重量计0.005-30重量%的花色素苷。
6.根据前述权利要求中的任意一项所述的烘焙甜食,其中所述植物提取物来自或者衍生自:浆果、水果、坚果、蔬菜、谷物、豆类、或它们的组合。
7.根据权利要求6所述的烘焙甜食,其中所述植物提取物为谷类提取物。
8.根据前述权利要求中的任意一项所述的烘焙甜食,其中所述植物提取物呈干粉形式。
9.根据前述权利要求中的任意一项所述的烘焙甜食,其用作药物。
10.根据权利要求1至8中的任意一项所述的烘焙甜食在制备用于预防或减少餐后血糖水平升高的组合物中的用途。
11.根据权利要求1至8中的任意一项所述的烘焙甜食在制备用于治疗和/或预防代谢综合征紊乱的组合物中的用途。
12.根据权利要求1至8中的任意一项所述的烘焙甜食,其用于预防或减少餐后血糖水平升高。
13.根据权利要求1至8中的任意一项所述的烘焙甜食,其用于治疗和/或预防代谢综合征紊乱。
14.预防或减少餐后血糖水平升高的方法,所述方法包括给有需要的患者服用根据权利要求1至8中的任意一项所述的烘焙甜食。
15.治疗和/或预防代谢综合征紊乱的方法,所述方法包括给有需要的患者服用根据权利要求1至8中的任意一项所述的烘焙甜食。
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BAE, IN YOUNG ET.AL: "Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility", 《FOOD SCIENCE AND BIOTECHNOLOGY》, pages 1415 - 1422 * |
SARINYA AKKARACHIYASIT ET.AL: "Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase", 《INTERNATIONAL JOURNAL OF MOLECULAR SCIENCE》, pages 3387 - 3396 * |
WU, XIANLI ET.AL: "Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》, pages 4069 - 4075 * |
XIAONAN SUI ET.AL: "Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility", 《FOOD CHEMISTRY》, pages 910 - 916 * |
姚树龙: "黑米花色苷类成分对胆固醇吸收的影响及机制研究", 《中国优秀硕士论文全文数据库工程科技Ⅰ辑》, no. 09, pages 024 - 166 * |
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